Zucchini Boats from Sunrise at Pinehurst, CO

Sunrise Senior Living  |  March 14, 2014

This fun and simple recipe was submitted by one of our Sunrise at Pinehurst, CO, residents for entry into our 2014 Recipes from the Heart Cookbook. At Pinehurst, the dining services coordinator regularly asks residents for their best family recipes and tries to recreate as many as possible for the whole community!

Did you know? Zucchini is rich in several different antioxidants, most notably lutein. Lutein appears to stave off macular degeneration and preserve eye health. Most of the antioxidants are stored in the green skin, so be sure to leave the skin on during the cooking process.
Want more delicious dishes inspired by Sunrise dining service coordinators? RSVP to a Taste of Sunrise event near you to experience Sunrise Signature Dining for yourself!

Zucchini Boats

Serves 6


3 medium zucchini
1-2 Roma tomatoes, deseeded and finely chopped
½ large sweet yellow onion, finely chopped
2/3 c. cooked / crumbled bacon
2 T. sour cream
1 T. butter, melted
1 t. fresh thyme
¼ t. curry powder
2/3 c. parmesan, shredded


  1. Preheat the oven to 400F.
  2. Cut the zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh.  Leave ¼ inch of flesh in the skin to maintain shape during baking.
  3. Finely chop the zucchini flesh and place in a bowl.  Add the tomatoes, onions, bacon, sour cream, butter, thyme, curry powder and half of the parmesan cheese.  Season to taste.  
  4. Arrange zucchini boats in a baking dish. Spoon filling mixture into the shells.
  5. Sprinkle remaining parmesan cheese over the zucchini.
  6. Bake uncovered for 25-30 minutes or until zucchini is tender.